⁄
⁄
1
⁄
2 CUPS
8
⁄ CUP
2 TBSP
⁄ TSP
⁄ TSP
2 TBSP
ONION, SMALL
ZUCCHINI, MEDIUM
CARROT, MEDIUM
RED BELL PEPPER,
MEDIUM
SPINACH
EGGS
REDUCEDFAT MILK
NUTRITIONAL
YEAST
SALT
PEPPER
EXTRA VIRGIN
OLIVE OIL
Veggie frittata.
4-6 SERVINGS; YIELDS 10" FRITTATA
1 Preheat oven to 350°F.
2 Roughly chop all
vegetables and set aside.
3 In a bowl, whisk eggs, milk,
nutritional yeast, salt and
pepper and set aside.
4 In a 10” cast iron skillet, add 2
tablespoons of oil and sauté
chopped vegetables on
medium heat until softened.
5 Turn heat o and pour
in egg mixture (make
sure vegetables are
evenly spread out).
6 Bake in oven for 15 minutes.
NUTRITION FACTS PER
⁄ FRITTATA SERVING
150 calories, 11g fat, 48g carbs, 5g fiber,
3g sugar, 9g protein. Nutrition facts are
based on the recipe as listed.
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